Ingredients

• 450g/1lb granulated sugar
• 1 tbsp liquid glucose
• 2 large free-range egg whites
• 9 sheets gelatine
• soaked in 140ml/4¾fl oz water
• 1 tsp vanilla extract
• vegetable oil
• for greasing
• 5-6 tbsp icing sugar
• for dusting
• 5-6 tbsp cornflour
• for dusting
• 75g/2¾oz caster sugar
• 200g/7oz dark chocolate
• roughly chopped

Directions

• For the marshmallows
• place the granulated sugar
• glucose and 200ml/7fl oz of water into a heavy-bottomed saucepan and bring to the boil.
• Cook over a medium high heat until a sugar thermometer shows 127C/260F.
• Place the egg whites into a clean grease-free bowl and whisk to firm peaks.
• Add the soaked gelatine sheets and water to the hot sugar syrup very carefully. Stir through
• then pour into a jug.
• Continue to whisk the egg whites
• then pour the sugar syrup onto the egg whites
• whisking all the time until the whites are shiny.
• Add the vanilla extract and continue to whisk for about 5-10 minutes
• or until the mixture is thick enough to hold its shape on a whisk.
• Lightly oil a shallow 30x20cm/12x8in baking tray.
• Dust the tray with some icing sugar and cornflour
• then spoon the mixture into the tray
• smoothing the top with a wet palette knife.
• Place in the fridge for at least one hour to set.
• Dust some more icing sugar and cornflour over the work surface.
• Loosen the edge of the marshmallow
• then turn out onto the dusted work surface.
• Cut into squares and roll in the icing sugar and cornflour to coat totally. Carefully place the marshmallows onto a skewer.
• Either place on a hot griddle
• under a grill
• over an open fire or into a tandoor and grill for 1-2 minutes
• or until slightly charred and gooey.
• For the chocolate sauce
• place the sugar and 110ml/4fl oz water into a saucepan and bring to a simmer.
• Cook for 1-2 minutes
• or until all the sugar has dissolved
• then add the chocolate.
• Whisk until smooth and then remove from the heat.
• Serve the marshmallows with the chocolate sauce in a bowl on the side.